It was a lazy Sunday morning, and I opened the cupboard hoping to find anything more exciting than cereal. As if delivered straight from the breakfast gods themselves, what should a lay my eyes upon, but a golden package of blueberry muffin mix.
I quickly prepared my working space with muffin bake ware (my new silicone pan, incredible for muffins), a large bowl, a spoon, two eggs, some oil, and rice milk. Unexpectedly, I was stopped in my tracks when I opened the package of mix. The scent of sweet blueberries and warm vanilla literally enveloped my senses. After a minute or two, I finally pulled myself away from the insanely delicious aroma (I have an addiction to all smells vanilla), and got to work. Of course, the term work is used rather loosely. I combined the eggs, oil, and rice milk, whisking for about 30 seconds. As the second, and final step, I added the muffin mix.
I resisted the temptation to over mix (my ultimate weakness in muffin baking), and for my restraint I was greatly rewarded. The muffins puffed up and baked to a perfect golden color in exactly the time stated on the package. Luckily, for both my hunger and my impatience, they were easily popped out of the muffin pan straight from the oven, and required just a few minutes to cool.
Eagerly, I broke open my first muffin sample. All images of gluten-free baking were thrown out the window when I feasted my eyes upon the incredibly light and flaky texture. The outside formed a delicately thin-crisp crust that was delightfully sweet and protected the tender muffin middle. The center was decidedly cake-like, and held together perfectly with nary a crumb escaping. The flavor and texture were reminiscent of the freshly baked blueberry muffins they served at my high school (back when ‘from scratch’ was still a concept in the educational system). They were insanely popular, selling out every day.
Not to be mistaken with a hearty muffin, Authentic Foods has perfected the Sunday morning indulgence. For myself, they are a bit too sweet for an everyday morning treat, but I wouldn’t hesitate to grab one when my afternoon tea and treat cravings strike. Especially after discovering each muffin only contains one gram of fat! I was floored, seriously.
As an added bonus, blueberries are actually included in the mix. They didn’t soak up the moisture and plump up while baking as much as I had hoped. Though the blueberries were quite sizable, and offer a very nice burst of flavor. Fresh blueberries certainly can’t be beat, but the convenience of having them in the mix (particularly when blueberries are out of season and inflating beyond my budget) is worth its weight in gold.
I went to Whole Foods just after preparing these muffins, and was elated to see Authentic Food’s mixes displayed on the shelves of their baking aisle. But alas, the blueberry muffin mix was not among the selection. As soon as I verify their dairy free goodness (see my notes below), I may return to make a special order request from the Whole Foods baking manager.
My Extra Notes and Tips:
- Because the muffin mix is so delightfully sweet itself, you could easily use unsweetened soymilk or unsweetened almond milk without sacrificing flavor. Rice milk naturally has more sugars than the other two options.
- I highly recommend a silicone muffin pan for popping out picture perfect gluten-free goodies. For some reason, the gluten-free products love sticking to my non-stick tins.
- This mix is certified Kosher-Dairy. The "natural cream flavor” and “natural butter flavor” on the ingredient list are fat extracts containing no casein or lactose as verified by the manufacturer. They state that the product is dairy-free, I urge you to use your own disgressions, and contact the company directly if there are strict concerns.
- I made 10 rather than the 12 muffins that the mix was slated for. Muffins that spill over the top just a touch are popular in our household. Even with the slightly enlarged size, my husband couldn’t hold himself back from gobbling up two. He loved them!